It sounds like a lot of work, but both waffles and syrup can be ready in less than 20 minutes and the recipe easily doubles.
Makes four 4-5 inch square waffles
3/4 cup White Lily self rising flour (soft winter wheat makes a big difference in your waffle or biscuit).
1/4 tsp baking SODA
1 extra large egg separated
1/2 cup whole milk
1 Tablespoon Braggs Apple Cider Vinegar
1/2 tsp. Penzey's vanilla sugar (or use granulated white to which you've added a drop of vanilla).
3 Tablespoons butter - melted
Set egg out on counter to bring to room temperature.
Have two medium sized bowls, clean and totally dry, and one soup sized bowl ready.
Mix Braggs and whole milk in soup bowl. Let set 10 minutes while you mix everything else up.
In one bowl mix flour, baking soda and vanilla sugar.
Prep your waffle iron according to manufacturer's directions.
Separate your egg. Add yolk to the butter mixture and put egg white into remaining clean bowl.
Microwave butter in a coffee mug to melt and set by the bowls.
Using a hand mixture, beat egg white until soft peaks form.
Slowly add butter to milk mixture while stirring constantly. Add that bowl to the flour mixture. Stir until combined (there may be just a few small lumps, the less stirring the better).
Carefully fold in egg white. Incorporate thoroughly but do not overmix. The batter will have almost a souffle like consistency
Use about 1/4 cup plus 1 Tablespoon batter per small waffle square.
Serve with butter and Maple Buurbon Cider Syrup
1 cup apple cider
1 cup maple syrup (REAL maple syrup, not the thick and buttery flavored stuff)
1/2 shot Bourbon
pinch of cayenne
In a small saucepan, combine cider and syrup. Bring to boiling over medium heat. Reduce heat and simmer 15 minutes. Add Bourbon and cayenne and simmer another 3-5 minutes. Makes about 1 cup of finished syrup